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100

AFS100 Culinary Arts: Part I
AFS101 Culinary Arts: Part II
AFS102 Culinary Arts: Part III
AFS103 Baking Fundamentals
AFS104 Understanding Menu Development
AFS105 Global Cuisine
AFS106 ServSafe Food Sanitation
AFS107 ServSafe Re-certification
AFS108 Fundamentals of Starting a Food Business
AFS120 Nutrition for the Food Service Professional
AFS130 Bartending
AFS132 Wine Appreciation 101
AFS134 Wine & Food Pairing
AFS135 France's Wine Country

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